Heat a griddle or a fry pan to medium high. Liberally salt and then coat the lamb chops with extra virgin olive oil. Sear them for four minutes on each side until they’re medium rare (about 63° C / 145°F at the centre). Rest the chops for at least five minutes then serve with the salsa.

In a small bowl combine finely chopped rosemary, chopped preserved lemon, crushed garlic, chopped anchovies, chili, black pepper and olive oil. Mix well and taste for salt. Let the salsa sit for a while to develop the flavors.